Shellfish Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in butter and honey until they're tender, glossy, and just barely caramelized at the edges. The technique is simple but the results feel genuinely restaurant-worthy — a quick simmer with the lid on gets them perfectly soft, then a blast of high heat reduces the liquid into a silky, golden glaze that clings to every slice. Fresh thyme and a shower of flat-leaf parsley finish things off with a brightness that keeps the dish from feeling too rich. This is the kind of side that quietly steals the show at the dinner table. Since the whole recipe is built around straightforward pantry staples and fresh produce, there's nothing to second-guess — no sauces, no broths, no packaged shortcuts that might introduce unwanted ingredients. It pairs beautifully with roasted chicken, a simple grain bowl, or honestly just about anything that needs a little color on the plate.
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut on the diagonal into ¼-inch slices
- 3 tbsp unsalted butter
- ⅓ cup water
- 1 tbsp honey
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 1
Arrange the carrot slices in a single layer in a 12-inch skillet. Add the butter, water, honey, and salt.
- 2
Bring to a simmer over medium-high heat, then cover with a lid or foil and cook for 8 minutes, until the carrots are just barely tender when pierced with the tip of a knife.
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